Name: Raspberry Pie
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Double-crust pie pastry, thawed - 1 (14.1 ounce) package; Raspberries - 4 cups; White sugar - 1 cup; Tapioca - 2 ½ tablespoons; Lemon juice - 1 tablespoon; Ground cinnamon - ¼ teaspoon; Salt - ⅛ teaspoon; Butter - 4 teaspoons; Half-and-half cream - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry Pie

1. Double-crust pie pastry, thawed - 1 (14.1 ounce) package

2. Raspberries - 4 cups

3. White sugar - 1 cup

4. Tapioca - 2 ½ tablespoons

5. Lemon juice - 1 tablespoon

6. Ground cinnamon - ¼ teaspoon

7. Salt - ⅛ teaspoon

8. Butter - 4 teaspoons

9. Half-and-half cream - 1 tablespoon

How to cook deliciously - Raspberry Pie

1. Stage

Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust.

2. Stage

Mix raspberries, sugar, tapioca, lemon juice, cinnamon, and salt together in a large bowl until raspberries are well coated; pour into pie crust and dot with butter.

3. Stage

Cover filling with remaining pie crust; flute edges to seal. Brush cream on top, then cut several slits to allow steam to escape.

4. Stage

Bake pie in the preheated oven for 15 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 30 to 35 minutes more. Allow pie to cool completely before serving.